Lemon curd
There’s nothing quite like a simple, zesty, homemade lemon curd. Perfect on toast, scones, hot buttered crumpets or rippled through ice cream
Blueberry & lemon hot cross buns
- Preparation and cooking time
- Prep:
- Cook: -
- plus 1 hr rising and 1 hr proving
- Easy
- 8
Skip to ingredients
- 500g strong white bread flourplus extra for dusting
- 7g sachet fast-action dried yeast
- 50g golden caster sugar
- 1 ½ tsp cinnamon
- 3 tbsp olive oil
- 1 lemonzested
- 100g frozen blueberries
- milkfor brushing
- 50g plain flour
- 1 tbsp maple syrup
Nutrition: per serving
- kcal332
- fat5g
- saturates1g
- carbs61g
- sugars9g
- fibre3g
- protein9g
- salt1.24g
Method
step 1
Mix the bread flour, yeast, sugar, cinnamon, oil, 2 tsp sea salt and 350ml warm water in a bowl with a spoon first, and then with your hands. Add the zest and continue to knead (or use a mixer fitted with a dough hook) for around 10 mins until it feels less sticky. Shape into a ball, return to the bowl and cover. Leave to rise for about 1 hr or until doubled in size (or leave in the fridge overnight).
step 2
Knock the air out of the dough. Gently knead in the frozen blueberries. On a floured surface, shape into eight buns. Put the buns on a baking tray lined with baking parchment (no more than 2cm apart) and prove somewhere warm for 1 hr or until well risen.
step 3
Heat oven to 220C/200C fan/gas 7. Brush the bun tops with milk. Mix the plain flour with water to make a paste, transfer to a piping bag and pipe crosses on top. Bake for 25-30 mins or until golden and risen. Brush with the maple syrup while still warm.
